Low-FODMAP No-Bake Lemon Cheesecake; Gluten-free
A simple no-bake recipe for a lemon cheesecake. Gorgeous, creamy, and slightly tart flavor layered over a cookie crust. Low-FODMAP, gluten-free and IBS-friendly!
- Prep Time: 25 minutes
- Chill Time: 6 hours or overnight
- Total Time: 6H 25 minutes
- Yield: 12 servings 1x
- Category: Desserts, Baked Goods
- Method: Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 prepared low-FODMAP Cookie Crust or low-FODMAP Oat and Nut Crust, pressed into a 9 inch springform pan*
- 24 ounces lactose-free cream cheese*
- 1 and 1/2 cups confectioner’s sugar
- 3 tablespoons fresh squeezed lemon juice (about 1 small lemon)
- Zest of 2 small lemons
- 1 tablespoon vanilla extract
- 3/4 cup heavy whipping cream, plus additional for garnish if desired*
For Lemon glaze (optional)
- 1 cup confectioner’s sugar
- 2–3 tablespoons fresh squeezed lemon juice
Instructions
- Drain the lactose-free cream cheese, then place it in the large bowl of a stand mixer with the flat paddle
- Chill a large bowl in your freezer for the heavy cream
- Beat well on medium or medium-high until smooth, scraping sides as necessary
- Add the confectioner’s sugar a little at a time, then the lemon juice, lemon zest, and vanilla, and beat until smooth
- Using the chilled bowl, with the whisk attachment, beat the heavy cream until stiff peaks
- Carefully fold the whipped cream into the cream cheese mixture
- Add sugar, or lemon zest to taste, then spread the cheesecake over the prepared crust
- Cover and refrigerate until set, at least 6 hours, or overnight (for best results I recommend this, I actually refrigerated mine for 2 days)
- If you are planning to serve the cheesecake on a warm day, I suggest freezing it for about 30 minutes before serving
- If desired, whisk the ingredients for the lemon glaze, adding the juice a little at a time to desired consistency
- Pour or drizzle glaze over cake, and decorate with whipped cream and fresh lemon slices
- Serve, well chilled, and refrigerate any leftovers!
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients, using FODMAP data at time of posting
- The pie crust recipe links that I included will make a slightly thicker bottom layer than these images. For a thinner crust, use 200 grams of cookies, and adjust the amount of coconut oil to texture. A prepared crust made with graham or other cookies (that is gluten-free and low-FODMAP) may be substituted. I used a 200 gram ‘Mi-Del Gluten-free Frozen Graham Style Pie Crust’ (available on Amazon). It contains the following: Sugar, Rice Flour, Palm Oil, Water, Tapioca Starch, Vanilla, Natural Graham Flavor, Natural Honey Flavor. I did need to add more coconut oil to soften the crust enough. I found the flavor adequate, but not nearly as good as a homemade cookie crust
- This dessert contains large amounts of cream cheese and is higher in fat. Although low in lactose, if you don’t tolerate milk products or high-fat foods well, then limit portion size appropriately
- Heavy cream is low-FODMAP in 1/4 cup servings. Coconut cream (dairy-free) may be substituted if desired, but coconut cream can be more difficult to whip. See my blog for details!
- To make heavy cream ‘lactose-free’, use lactase drops 24 hours prior to consuming
- This cake lasts about 5 days in the refrigerator, or it may be frozen, well wrapped, for up to 3 months
